American
Hashed Browned Potatoes
From Metropolitan cook book, 1918
Serve as Hashed Browned Potatoes.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
552Calories
12 gProtein
126 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein12 g
Carbohydrates126 g
Fiber11 g
Sugars6.4 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol1.8 mg
Sodium1197 mg
Potassium2388 mg
Calcium51 mg
Iron1.9 mg
Magnesium139 mg
Phosphorus290 mg
Zinc1.9 mg
Copper1.2 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C81 mg
Vitamin A4.9 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B61.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9 mg
Folate62 mcg
Choline87 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 30. The excerpt below is the record exactly as published.
| teaspoon salt, few grains VEGETABLES 45 pepper, few drops onion juice, 4 tablespoons milk and mix. Melt 4 table- spoons dripping in frying pan; when melted and browned, pack in potatoes, cook slowly until nicely browned. Fold and serve as Hashed Browned Potatoes
Cook this with the app: pantry check, scaling, and the assistant.